Sesame and Shiitake Buckwheat

1 cup toasted buckwheat groats
3 tablespoons white or hulled sesame seeds
1/2 teaspoon sea salt
1/2 cup dried shiitakes or other mushroom variety
2 tablespoons toasted sesame oil

In a stainless-steel pot over medium heat, combine the buckwheat groats and sesame seeds. Dry-toast, stirring frequently, for 2 to 3 minutes or until seeds begin to pop and buckwheat becomes very aromatic; watch carefully because seeds can burn quickly.

Remove pot from heat and slowly add 2 1/2 cups boiling water and the salt (pot will sputter, so use caution). Place pot back over low heat and add the dried mushrooms; cover and cook for 20 minutes.

Turn off heat and allow to stand, covered, for 10 more minutes. Fluff buckwheat with a fork, drizzle with the sesame oil and serve.

Makes 4 servings.

— Recipe from "The Cleanse Companion Cookbook," by Dr. Bonnie Nedrow and chef Jeff Hauptman.

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